Don’t Fear the Sear

During my pregnancy with Quinn, I lost my taste for fish. Maybe it was a subconscious protection because I knew I wasn’t allowed to eat sushi, or maybe it was just pregnancy doing it’s thing. Who’s to say? All I know is that the moment I gave birth to my beautiful girl, my taste for fish came back in a mad rush. The first time we made it out to dinner after having a child, I ordered a lightly seared tuna steak.

I love fresh tuna. I mean really love it. It is my go-to if it is on the menu. I sit there and close my eyes and let the fish melt on my tongue. It is such an enormous treat, that I rarely buy it to cook at home. It’s a pretty pricey fish when you get a good piece, so I am always afraid to purchase it and possibly mess it up! What a waste that would be.
Now with a child it is close to impossible to get out to dinner, so I bit the bullet last night and bought us a beautiful cut of tuna from Whole Foods.

My favorite way to eat fresh tuna is with an Asian marinade of some sort. When I was in California a few years ago visiting my childhood friend Ali, we went somewhere that served it with Wasabi Mashed Potatoes. I almost died. There couldn’t be a better flavor combination in my book. I can’t remember the name of the restaurant for the life of me, but I’ll never forget the meal.

Seared Tuna with Wasabi Mashed Potatoes

serves 2


3/4 lb tuna steak

1/2 c low sodium soy sauce

1 Tb Rice Vinegar

1 1/2 tsp ginger paste

1 tsp chopped garlic

1 Tb vegetable oil

1 tsp dark sesame oil

3 Tb white sesame seeds

3 Tb black sesame seeds




2 russet potatoes

2 Tb wasabi paste

1/2 c milk

1 Tb butter

FISH: In a shallow dish, mix soy sauce, ginger paste, garlic, and rice vinegar. Place tuna in dish spooning marinade over fish. Cover tightly with plastic wrap and refrigerate for at least 30 minutes.

Pour sesame seeds on a flat plate. Remove fish from marinade and dip each side into seeds fully covering each side.

When finished marinating, heat skillet. When very hot, add vegetable and sesame oil. Let the oils warm up then add fish. Cook 1 minute and 30 seconds per side. Remove from skillet and plate with potatoes.

POTATOES: Peel potatoes and quarter them. Place them in a pot of water and boil until tender. When done, drain water. Mash potatoes. Stir in milk, butter, and wasabi paste. Season with salt and pepper to taste. Enjoy.

3 thoughts on “Don’t Fear the Sear

  1. Jen

    Oops! I accidentally deleted my previous comment! Anyway, just wanted to say glad you are back and glad you had a nice vacation. I missed your posts!


Tell Me What You're Thinking